Monday, September 20, 2010
New Home
So, if anyone still comes here, I wanted to let you know I've moved. You can now visit me at my new home: I'm trying to de-compartmentalize my life a bit so I don't disappear on my online friends like I have in the past. Please be sure to update your bookmarks (if you still visit me here!)

Sunday, March 23, 2008
Beefy Orange Stir-Fry
* Exported from MasterCook *

Beefy Orange Stir-Fry

Recipe By : Inspired by a recipe I saw in Everyday Food
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
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2 oranges
2 cloves garlic -- minced
2 tablespoons soy sauce
1 tablespoons rice vinegar
1 tablespoons agave nectar
1/2 teaspoon red pepper flakes
1 1/2 pounds sirloin steak, trimmed -- cut into 1/2-inch-thick strips
1 tablespoon cornstarch
1 tablespoon sesame oil -- (1 to 2)
1 pound broccoli
1 red pepper, sliced and cut into large chunks
4 scallions -- green parts only, cut into 1-inch lengths

Into a small bowl, finely grate zest and squeeze juice from 2 oranges. Add garlic, red pepper flakes, agave nectar, soy sauce, and rice vinegar. Set aside.

In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add broccoli and cook until bright green in color 3 - 5 minutes. (All I had was frozen broccoli, so I nuked it in the microwave, sans the oil for 3 minutes) Remove broccoli and set aside.

In the same skillet and working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.

Pour juice mixture, broccoli, red peppers, and scallions. Cook until sauce thickens, approximately 2-3 minutes. Serve hot. You can top with sliced fresh oranges and chopped scallions, if desired.

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Per Serving (excluding unknown items): 302 Calories; 18g Fat (53.7% calories from fat); 23g Protein; 12g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 416mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

***Well, what can I say. This was good, but I'll need to work on it to make it better. I'll try again at some point in the future. I was going to eat this with brown rice, but even though I'm a fairly decent cook I have yet to make a good batch of rice. So I had a sweet potato with sugar-free maple syrup instead.

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Saturday, March 22, 2008
Apricot-Ginger Chicken

Apricot-Ginger Chicken

This was dinner tonight along with a side salad and homemade sweet-and-sour dressing (recipe below). The chicken was good, but could have been better. I used 2 T of fresh ginger, so next time will cut that in half. It could have been that I was just so excited to try this recipe that maybe I imagined it to be much better than it really was. Ah well. It's something to play with. I love to tweak recipes :-) I think tomorrow I'll slice up the chicken, use a little bit of the remaining sauce and mix it with salad greens & the sweet-and-sour dressing I made tonight. That sounds like it might be good.

Apricot-Ginger Chicken
Yield: 4 servings

1/4 cup plus 2 tablespoons low-sod chicken broth
1/4 cup light reduced-sugar apricot fruit spread (I used the NSA Smuckers brand)
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh ground ginger

Rest of Ingredients:
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 pound boneless skinless chicken breast, cut into 8 equal pieces and pounded 1/4-inch thick
1 tablespoon canola oil (I used a small spritz of olive oil)
3 tablespoons thinly sliced scallions

Place all of the sauce ingredients in a medium bowl and stir to mix well. Set aside. Combine the garlic powder, pepper and salt and sprinkle both sides of the chicken pieces with some of the seasoning.Place the oil in a large nonstick skillet and preheat over medium-high heat.Add the chicken and cook for a couple of mins on each side, until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.Pour the sauce into the skillet and cook stirring frequently, for a couple of mins or until sauce is reduced by almost half and is syrupy.

To serve, place 2 pieces of chicken on each of 4 serving plates. Drizzle each serving with some of the sauce and top with a sprinkling of scallions. Serve hot.

Source: Unknown


Sweet-and-Sour Dressing
Yield: Makes 1 cup

1/2 cup vegetable oil
1/4 cup sugar (I used splenda)
1/4 cup red wine vinegar
1 tablespoon low-sodium soy sauce
1/4 teaspoon pepper

Whisk together oil and remaining ingredients.

Source: Southern Living, January 2002

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Peanut Butter Banana Bread

* Exported from MasterCook *

Peanut Butter & Banana Bread ~ TNT (P2)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads, Muffins & Rolls Breakfast & Brunch

Amount Measure Ingredient -- Preparation Method
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3 bananas
1 large egg
1 cup oatmeal
1/4 cup natural peanut butter
3 tbsp whole wheat flour
3 tbsp splenda
1 tbsp baking powder
1 tsp vanilla

Preheat oven to 350F and spray a glass 8" square pan.

In a medium bowl-mash bananas. Stir in egg until combined. Stir in rest of ingredients until well-mixed. Pour into prepared pan and bake for about 25-30 min, or until bottom and sides are a light brown and it's pulled away from the sides of pan.

Cut into six pieces and serve warm or cold. Like the Big Oatmeal Cookie, two pieces should make a serving-correct me if I'm wrong. This comes out very moist and light.

Ratings : Excellent 10 - - - - - - - - - - -

Per Serving (excluding unknown items): 325 Calories; 11g Fat (30.3% calories from fat); 10g Protein; 47g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 463mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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Chicken Chili

* Exported from MasterCook *

Chicken Chili

Recipe By :Ina Garten
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
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8 cups chopped yellow onions -- (6 onions)
1/4 cup olive oil -- plus extra for chicken
1/4 cup minced garlic -- (8 cloves)
4 red bell peppers -- cored, seeded, and large-diced
4 yellow bell peppers -- cored, seeded, and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes -- or to taste
1/2 teaspoon cayenne pepper -- or to taste
4 teaspoons kosher salt -- plus more for chicken
4 28-ounce cans whole peeled plum tomatoes -- in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts -- bone in,skin on
fresh ground black pepper

Chopped onions, Corn chips
Grated cheddar cheese, Sour cream

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Serves 12

"Barefoot Contessa Parties!"
"2001 Clarkson Potter/Publisher"
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Per Serving (excluding unknown items): 109 Calories; 5g Fat (38.6% calories from fat); 2g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 637mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat.

***My notes: I forego the oven and cook the chicken in the pot first with a small spritz of olive oil (barely any ~ just enough to brown the chicken). I then add the rest of the ingredients (yellow & orange peppers instead of red, because I figure there's enough red from the tomatoes) and let it slow cook all day long. This is very yummy and I serve it with green onions, lowfat sour cream, and lowfat cheddar cheese.

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Light & Easy Chicken and Veggies

Light & Easy Chicken and Veggies

3 boneless skinless chicken breasts, cut in half
Garlic cloves, minced (to taste ~ I used 1 per breast half)
onion powder, to taste
salt & pepper to taste
1 large red onion
1 red pepper
2 small yellow squash
fresh basil, to taste
fresh chives, to taste
olive oil or non-stick spray, for spritzing

Preheat oven to 325F.

Cut a slit into each chicken piece. Add garlic into each slit (I used 1 clove per breast half). Sprinkle onion powder, salt, & pepper to taste. Spray frying pan with just enough olive oil to coat, or use non-stick spray. Brown each side of the chicken (approx 2-3 minutes per side).

In a 9x13 pan, spray with nonstick spray or drizzle with olive oil. Cut onions, peppers, and squash into large pieces. Sprinkle with salt & pepper to taste. Add a fresh basil chifinade (I used approximately 6 leaves). Place the chicken on top of the veggies. Cover with tinfoil and bake for 40-45 minutes until veggies are to desired tenderness. Sprinkle with fresh cut chives and serve.

Serves 6.

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Sweet and Spicy Shrimp

* Exported from MasterCook *

Sweet and Spicy Shrimp ~ TNT (P1)

Recipe By : Adapted from a Recipe I got at CDKitchen
Serving Size : 4 Preparation Time :0:00
Categories : Seafood TNT

Amount Measure Ingredient -- Preparation Method
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1/4 cup light soy sauce
2 teaspoons splenda
2 teaspoons arrowroot powder
1/2 teaspoon crushed red pepper
1/2 teaspoon sesame oil
1 tablespoon canola oil
1 small onion -- sliced
1 small red bell pepper -- sliced
1/2 pound asparagus -- sliced
3/4 pound shrimp -- peeled and deveined

Mix soy sauce, sugar, cornstarch, red pepper and sesame oil; set aside. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened. Serve over rice.

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Per Serving (excluding unknown items): 170 Calories; 6g Fat (30.2% calories from fat); 19g Protein; 9g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 737mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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